Breakfast Souffle - cooking recipe

Ingredients

6 eggs
2 c. milk
2 tsp. dry mustard
several dashes of Worcestershire sauce
2 c. seasoned bread crumbs (like Pepperidge Farm)
1 c. shredded sharp cheese
1 lb. sausage meat, sauteed, drained and crumbled

Preparation

Whip together slightly the eggs, milk and seasonings.
Mix all ingredients together.
Pour into greased 8 to 12-cup casserole. (Important: Must rest overnight in the refrigerator.
This causes the souffle to rise.)
Bake at 350\u00b0 for 1 hour.
Serves 6 to 8.